Vegan Cardamom & Caramel Cheesecake

Prep time:

Cook time:

Serves: 8-10

It’s amazing how cheese-like these soaked and blended cashews are. You will need a high powered blender such as a vitamix or thermomix to get the smooth texture. If you’re after a regular cheesecake, try our lemon myrtle cheesecake, which is perfect for Australia Day.


  1. For base, blend all ingredients in a food processor until sandy. Press into a 28cm lined springform tin and chill.
  2. For filling, blend all ingredients in a high powered blender until smooth, about 3 minutes. Taste to see if you’d like more citrus or spice added.
  3. Pour filling onto the base and freeze for 3 hours.
  4. For caramel, place the thick part of the coconut milk (pour away the liquid) with sugar and salt in a saucepan and stir over low heat until sugar has dissolved. Simmer for 5 minutes until thickened, then remove from heat to cool before serving.
  5. Take cheesecake out of the freezer 30 minutes before serving, then pour over caramel, using a spatula to smooth over the top.